Blackcurrant and Lemon Zest Cake
4 servings
60 minutes
Blackcurrant and lemon zest cake is a refined treat that combines sweetness with refreshing tartness. This recipe has roots in Russian cuisine, where currant berries are widely used in baking due to their rich flavor. The delicate batter made from whipped eggs and milk gains an airy structure, while the lemon zest adds a subtle citrus note. The currants coated in breadcrumbs retain their shape and release aroma during baking. The finished cake is dusted with powdered sugar, creating an appetizing contrast of textures. It's the perfect treat for tea, whether it's a cozy family evening or a festive tea party. The cake turns out soft, juicy, and fragrant, harmonizing perfectly with fresh berries or creamy frosting.
1
Beat 100 g of margarine with 1 cup of sugar, add 4 yolks, the zest of 1 lemon, half a cup of milk, and 100 g of flour. Then add 4 beaten egg whites and another 150 g of flour. Mix carefully until a homogeneous mass is obtained. Place 3/4 of the dough in a greased and floured mold.
- Margarine: 100 g
- Sugar: 1 glass
- Chicken egg: 4 pieces
- Lemon: 1 piece
- Milk: 0.5 glass
- Wheat flour: 250 g
- Chicken egg: 4 pieces
- Wheat flour: 250 g
2
Wash the currants, dry them, coat in breadcrumbs, and evenly distribute over the dough. Lightly cover with the remaining dough on top. Bake at 200 degrees until done. Sprinkle the finished cake with powdered sugar.
- Currants: 180 g
